How to Make a Frittata

Learn how to make a frittata with this simple guide + 5 recipe variations! Perfect for any meal from brunch to dinner, they're easy and delicious.

How to make a Frittata

A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips.

First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you’re not a savory breakfast person, it’s a quick weeknight dinner option.

Frittata recipe ingredients

How To Make A Frittata

Frittatas are so simple to make! Here’s how:

  1. Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
  2. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
  3. When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
  4. Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
  5. Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
  6. Allow the frittata to cool slightly before slicing and devouring!

Vegetable frittata ingredients

Frittata Recipe Variations

Part of the fun of a frittata is getting creative with your vegetable and herb combinations. Here are 5 of my favorites!

  1. Broccoli & Feta (pictured above)
  2. Roasted Red Pepper & Spinach
  3. Spring Veggie with Asparagus
  4. Mixed Mushroom & Tarragon
  5. Caprese, with Cherry Tomatoes & Basil

Vegetable frittata recipe variations

Frittata Tips

Follow these tips and tricks to make an A+ frittata every time:

  • Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
  • Change it up! Play around with these flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
  • Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
  • Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.

How to Make a Frittata

Frittata Serving Suggestions

If you’re serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.

To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa.

For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.

Please let me know what your favorite frittata recipe variations are in the comments. Enjoy!

For more healthy breakfast ideas check out this post!

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Frittata Recipe, plus 5 Variations

rate this recipe:
4.98 from 218 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Serves 3 to 4
Here is a basic frittata recipe plus 5 easy & delicious vegetable frittata variations.

Equipment

Ingredients

Basic Frittata Recipe:

Variation #1: Broccoli Feta (pictured)

Variation #2: Roasted Red Pepper & Spinach

  • 1 shallot, chopped
  • 2 roasted red bell peppers, chopped
  • 2 cups spinach
  • â…“ cup crumbled feta cheese

Variation #3: Spring Veggie

Variation #4: Mixed Mushroom & Tarragon

  • 1 shallot, chopped
  • 12 ounces mixed mushrooms, chopped
  • ¼ cup chopped tarragon
  • â…“ cup grated pecorino cheese

Variation #5: Caprese

Instructions

  • Preheat the oven to 400°F.
  • Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Choose a vegetable variation. Follow the corresponding instructions to make it.
  • Broccoli Feta:
    Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Roasted Red Pepper & Spinach:
    Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Spring Veggie:
    Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Mixed Mushroom & Tarragon:
    Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
  • Caprese:
    Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.

 

234 comments

4.98 from 218 votes (121 ratings without comment)

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Rate this recipe (after making it)




  1. P
    10.28.2024

    Can we skip the feat or would that significantly affect outcome?

    • Phoebe Moore (L&L Recipe Developer)
      10.28.2024

      Hi, feel free to skip the feta! You may want to add an extra pinch of salt to the recipe.

  2. Autumn
    10.03.2024

    5 stars
    Followed the base recipe exactly but combined a couple of the variations to make my own version. Fantastic! I think next time I may add 1 or 2 more eggs because mine came out a little flat using a 10-inch skillet (no idea if that’s how a frittata is supposed to be though!), but other than that, it was perfect. Thanks for the great base recipe!

  3. Ian
    09.17.2024

    5 stars
    Made the broccoli and feta version, loved it!

    • Jeanine Donofrio
      09.19.2024

      I’m so glad you loved it!

  4. Randi
    09.12.2024

    Love how simple this recipe is. How long could it be refrigerated? Can I freeze it?

  5. cassie
    07.27.2024

    I let the eggs set up then broil for 2-3 min lots faster than baking. Seems to work just fine.

    • Phoebe Moore (L&L Recipe Developer)
      08.01.2024

      I’ve never tried that, Cassie! Great to know it works for you—I’ll have to give it a go sometime.

      • Jenn
        10.06.2024

        5 stars
        We loved this frittata! I mixed together 3 variations to combine broccoli, scallions, spinach, tomatoes, and feta. The options are endless. Thank you for providing a great base recipe and mix in ideas. This will definitely be a staple from now on.

  6. 5 stars
    It came out perfect. I kind of did my own thing, used potatoes, peppers, little tomatoes and diced onions and roasted them in the oven , using them as my vegetable. I used half and half instead of the suggested milk. Recipe is very forgiving. I only had seven eggs and it still came out perfect. It did cook a little quicker than I expected, but my oven is often fast. This will be a keeper recipe for me. So easy to mix and match things. I like this better than making quiche that has the unhealthy carb/ gluten/ butter ridden crust!

    • Phoebe Moore (L&L Recipe Developer)
      07.19.2024

      Hi, I’m so glad you loved the frittata! That sounds like a delicious combination of veggies. 🙂

  7. Dawn
    07.14.2024

    5 stars
    As a “seasoned” cook, I quickly read through the notes and list of ingredients as I had never made a frittata after having an awful tasting one some 30 years ago. The cast iron pan worked beautifully, and my combo of ingredients with the base recipe was delish! Will definitely make again and again. This is the third recipe I’ve tried from this site and all three have been great! Thanks for sharing.

  8. Stephanie
    07.03.2024

    5 stars
    I love this so much! I was looking for an easy recipe I could prepare the night before and eat for breakfast. This did not disappoint! And there are so many variations to try. Great recipe for busy professionals 🙂

    • Phoebe Moore (L&L Recipe Developer)
      07.12.2024

      So glad you loved it, Stephanie!

  9. Trena
    05.30.2024

    5 stars
    i love this and the many variation ideas, easy to calculate the calories just by what i add,

    thank you ever so much !!!

    • Phoebe Moore (L&L Recipe Developer)
      05.31.2024

      Hi Trena, I’m so glad you love the recipe!

  10. janet
    04.17.2024

    4 stars
    if you can, it would be better to also post the nutrition facts or at least the calories per serving. other then that the recipe is rly good!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.